Yellow tea is a rare creature. It’s not a common tea type because it doesn’t differ too greatly from green tea in a lot of cases, and it is more labor intensive and expensive to produce. This one is unique among yellow teas I’ve seen in that the leaves have a pretty dark appearance, sort of yellowish olive green.

The dry leaves smell really roasted and toasty. After a rinse, the scent of the tea leaves is very complex. It smells really roasty like houjicha but with a note of yellow mustard. The scent of the brewed tea is a more mild roast taste with creamy notes.

The taste of this tea is quite smooth and unoffensive. I think this may be the first “true” yellow tea I have had because it achieves the effect most articles on yellow tea mention the purpose of yellow tea being… to make a tea with similar flavors to green tea but curbing the grassy notes for a more mellow flavor. This tea tastes like a smooth, sweet, mildly roasted green tea, and by golly there is the faintest hint of mustard or dill even in the taste. Maybe there’s a bit of toasted sesame in the flavor. It’s hard to describe. It has a subtle cooling sensation after the sip, and a lingering sweetness.

The liquor color of this tea is a pale yellow. I’m brewing it in a small thin-walled porcelain gaiwan. On the second infusion, I’m getting more toasty flavors with the subtle tanginess of dill. The packaging describes this tea’s flavor as “hazelnut with mango notes”. I can definitely see hazelnut, but I’m not getting the mango notes. Maybe that’s what registers as dill to me. I left the room and came back in and it definitely smells like hazelnuts in here.

This tea reminds me of a lot of houjicha in its taste and aroma, so if you like that, you would probably enjoy this. The flavor doesn’t change a whole lot from one infusion to the next, just becomes more rich. There’s no bitterness at all. It’s mellow, a comfort tea. The third infusion is more sweet and lacking the tangy dill-like note from before.

Infusion times were 15 seconds starting out, then 10 or so on the second infusion and increasing on each one by 10 or so as needed.

Flavors: Dill, Nutty, Sweet, Toasty

175 °F / 79 °C 0 min, 15 sec 3 g 100 OZ / 2957 ML

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Hi there, fellow tea lovers.

My name’s Lion and I’m a Gongfu Cha practitioner, so I usually brew with a gaiwan for reviews unless there’s a more suitable brewing method, like using Japanese teawares for Japanese teas. I tend to stick to straight loose teas and scented teas in general, seldom dabbling in herbal and flavored teas. My favorite tea is Kenyan Silver Needle.

Aside from tea, I’m a generally creative person. I love to cook, write fiction, draw, decorate, garden, and do just about anything creative I can get my paws on.

Animals are really important to me. I’m a lion at heart, and I strive to better understand, respect, and appreciate other animals as best as I can. I advocate for better stewardship of wildlife and captive animals. We’ve still got a lot to learn.

For a long time I rated every tea I tried, but these days I don’t rate them unless they’re exceptional and deserving of a high rating. Here’s my rating breakdown for my reviews with ratings:

0 = Unpalatable, harsh
25 = Unenjoyable
50 = I’m indifferent
75 = Enjoyable, average
90+ = The best, would buy more
100 = Incredible, a favorite


Kansas City, USA

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